Green Curry Chicken with Noodles

When most people hear the word curry, they automatically imagine the spicy and aromatic curries of India. Curry is not just an Indian dish, curry is a common dish found all over South East Asia, especially in Thailand. Thai Green Curry is one of my favorite dishes to order out. The problem is there are no Thai restaurants around campus. An easy way to make Thai take out at home is to buy a few essential ingredients. The first essential ingredient is the green curry paste. You can easily find this in the Asian aisle of the grocery store. Thai green curry paste usually consists of green chilies, galangal or ginger, garlic, lemongrass, salt, onions, kaffir lime, and other spices. It is milder than its Indian cousin. The other essential ingredient is coconut milk. You can find coconut milk in most grocery stores. 

I first boiled the pasta. You can use any kind of pasta you like. You can even use ramen noodles if you have them on hand. I used an angel hair pasta. I cooked the pasta until it is about to be done so that it can finish cooking in the curry sauce. 

 

For the actual curry I chopped chicken, carrots, celery, and garlic. I sauteed the carrots and the celery for about 2 minutes. After the carrots and celery have been cooking for 2 minutes I added the chopped chicken and browned the chicken on both sides. I used chicken thighs because I think they have more flavor, but if you want to use chicken breast go right ahead. After the chicken has been browned on both sides I added the chopped garlic and the green curry paste. I let that cook for a minute before I added a can of coconut milk. I brought the coconut milk to a simmer and let it cook for 5 minutes. I then added some salt, pepper, parsley, cilantro, toasted sesame seeds, sesame oil, and soy sauce to finish the curry. I also added the pasta back to the curry sauce to finish cooking and so it can soak up the curry sauce. Serve it in a bowl and you have a pretty delicious dinner. Enjoy!